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Stir-Fried Bok Choy with Soy Sauce and Butter

We absolutely went nuts over this Stir-Fried Bok Choy with Soy Sauce and Butter, and this recipe is low-carb, low-glycemic, gluten-free (with gluten-free Oyster Sauce and Soy Sauce), dairy-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Even before I start writing about it, I know that Stir-Fried Bok Choy with Soy Sauce and Butter is going to be a tough sell with some of you. But it would be really sad if you never tried this tasty side dish, because when we made the recipe recently to take new photos, Jake and I absolutely inhaled it and then spent about 5 minutes talking about how good it was. And how we wished we had more.

Seriously, this was quick, easy, delicious, and really healthy despite the word butter in the title! You'll want to look for Gluten-Free Oyster Sauce and Gluten-Free Soy Sauce if you need gluten-free (and if you're a vegetarian you could substitute a vegetarian stir-fry sauce for the Oyster Sauce, but most of the ingredients here except the bok choy are things you'll already have on hand.

You may want to read my Tips for Stir-Fry Cooking before you make this, although seriously it is about as easy as you could imagine. And as I said, Jake and I wished we had made more, so go ahead and double it if you'd like!

Mix the water, soy sauce, sesame oil, and Oyster Sauce. Chop the bok choy into smallish pieces (and wash in salad spinner and spin dry if it needs it.) Heat the wok or frying pan until it's very hot. Then add the peanut oil and let it heat about 30 seconds. Add the bok choy and stir-fry about 2 minutes. Then add the soy sauce mixture and the butter and cook about 1-2 minutes more.

Oyster sauce has some carbs, but the amount per serving is very small and I'd consider this to be suitable for low-carb diet plans. I'd also eat it for any phase of the South Beach Diet, despite the small amount of butter (which isn't recommended for South Beach.)

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Thanks for the recipe-- I tried it tonight, but substituted 1/2 tsp Thai fish sauce for the oyster sauce. Did you know that oyster sauce is mostly corn syrup? I threw it out when we started SB. Anyway, a very tasty side dish with the fish sauce!

Carmen, glad that substitution worked for you. Oyster sauce is relatively high in sugar, but 1 T called for in this recipe has 3 grams of sugar, which doesn't seem like much for several servings of vegetables.

I love bok choi (as it is spelled here in the UK) and will be making this tonight...can't wait to have dinner! I'm growing bok choi so will look forward to making this again with the fresh-from-the-garden variety!

This was really tasty! I added some mushrooms to bulk it up a bit as I didn't have enough of the bok choi. I also added a small bit of fish sauce in addition to the oyster sauce and also added a Tbsp. of sesame oil...oh yummy!

I found your recipes and blog when using yummly.com, and found that I love your recipes and they all pretty easy too! I was wondering though, would collard greens be good in this recipe as well? I have left overs and need to find a good way to use them :)

I haven't tried collards with soy sauce, but it sounds good to me. I think you'll need to cook the collard greens a bit longer to get them tender. Maybe cut in fairly thin strips to speed up the cooking as well. Love to hear how it turns out.

Thank you Kalyn..I love bok choy,and use it often in my stir fry's. I have not used butter w/it, only the soy,and oyster sauce which I have on hand for fried rice..Love that I'm seeing more of the less common veggie recipes from all parts of the world.

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